Calories: 193 | Makes 4 Servings / 3 cups | Total time:20 minutes
FOR THE SALAD-
- 1 cup dry acini di pepe pasta or other tiny pasta
- 1/4 cup slivered almonds
- 1/2 cup sliced red onion
- 3 Tbsp. chopped fresh mint
- 1 Tbsp. capers
- 1 Tbsp. minced orange zest
- 12 orange slices (you can also sub for tomato slices)
FOR THE VINAIGRETTE-
- 1/4 cup fresh orange juice
- 2 tsp. oilive oil
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
Bring: a pot of slated water to a boil for pasta. Cook pasta according to package directions. Drain pasta through a sieve and rinse under cool water' transfer (drained) to a bowl.
Toast: almonds in a small nonstick skillet over medium heat, about 5 minutes stirring often.
Add: almonds to bowl with pasta. Sit in onion, mint, capers, and orange zest.
Whisk: together orange juice and oil for the vinaigrette in a small bowl. Drizzle vinaigrette over pasta mixter; toss to combine. Season with salt and papper.
- Calories: 193
- Fat: 6 grams
- Protein: 7 grams
- Carbs: 30 grams
- Fiber: 3 grams
- Sodium 200 mg
Serve: Pasta with fresh orange (or tomato) slices and paprika pork chops.
**Notes: I skip the salt, tastes great without it. Also while making the rest of the meal, put the pasta in the refrigerator to chill.**